Photo: Pickled Cucumber and Daikon Salad Recipe
Ingredients
- 2 carrots, julienned
- 1 hothouse cucumber, sliced thinly, preferably on a mandoline
- 1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
- 3/4 cup rice wine vinegar
- 1/4 cup fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon sambal oelek
- 1 teaspoon grated ginger
- 1 clove garlic, smashed and finely chopped
- 2 scallions, sliced thinly on the bias
Directions
In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
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By kgeraci
Middletown, Pa
on September 10, 2012
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Great Recipe. Was out of rice wine vinegar so used regular white vinegar and used homemade (Ming Tsai's recipe for the Sambal Oelek. Also used regular radishes as my grocery store didnt have daikon. Was great! I don't usually eat radishes or cucumbers especially raw but this was great and my husband was a huge fan! Thanks!
By oemor722
on April 10, 2012
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Awesome and easy... Nom Nom Nom.
By ckw1
Tempe, AZ
on March 17, 2012
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Easy and great taste! The spice is surprising and adds a great punch. My husband raved about this recipe, and said it was a home run. I seared Ahi Tuna and we had it with the salad. The flavors were perfect. Thanks Anne.
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